This Vidalia onion tart recipe is from the May 2009 issue of Southern Living. It is absolutely delicious, and better yet, it’s easy to make! If you love onions, this recipe won’t disappoint you.
- 2 tablespoons butter
- 4 medium-size Vidalia onions, thinly sliced (about 6 1/2 cups)
- 1 1/2 teaspoon chopped fresh rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 (15 oz.) package refrigerated pie crusts
- 1 egg white, lightly beaten
- 3/4 cup (3 oz.) shredded Gruyère cheese
You’ll also need some parchment paper.
- Preheat oven to 425 degrees. Melt butter in a large nonstick skillet over medium-high heat; add onion and next 3 ingredients. Cook, stirring occasionally, 8 minutes or until tender
- Unroll pie crust onto a lightly floured surface. Pat or roll into a 12-in. circle. Place pie crust on a parchment paper-lined baking sheet. Brush with egg white. (I brushed with cream mixed with a bit of the melted butter. It worked fine.) Sprinkle 1/2 cup cheese in center of crust. (I used a little less cheese than called for; Gruyère is like a more tart Swiss.) Spoon onion mixture over cheese, leaving a 2 1/2-inch border. Sprinkle remaining 1/4 cup cheese over onion. Fold pie crust border up and over onion, pleating as you go and leaving a 4-inch wide opening in the center. Brush crust with egg white. (Again, I used cream and a little butter.)
- Bake at 425 degrees on bottom oven rack 17-19 minutes or until crust is golden. Let stand 5 minutes before serving.